Let me start by saying my foodie son was not impressed with this dish 😳
But my husband loved it! And I loved it because it took NO time to whip up 😊
It’s not fancy …which is why my son didn’t love it 😝
It’s just chicken vegetables and stuffing combined in a casserole…which is why my husband loved it 😊
This was an early taste of Thanksgiving~ with a few simple ingredients
If you make this with your actual leftovers of your favorite homemade stuffing, green bean casserole or other vegetables, and roasted turkey, it is bound to be even better!
I used Stove Top Stuffing, and made a creamy sauce with Cream of Mushroom Soup, sour cream and a dash of sherry
You could easily substitute leftover green bean casserole, sweet potato casserole, mashed potatoes or any creamy element. You might want to add some chicken broth or wine, or a little of this sauce depending on your choice of leftovers. The key here is to have a creamy element to hold everything together
If you use stuffing mix, prepare as directed on package
and top casserole
Bake at 350 until heated through and bubbly, 30-45 minutes
Thanksgiving Casserole
Equipment
- 1 8" x 8" casserole dish
Ingredients
- 2 boneless chicken breast or 4 cups shredded cooked chicken or turkey
- 4 whole carrots scraped and cut in large pieces
- 3 celery stalks cut in 1/3s
- 1 large onion diced
- 1 T butter
- 1 T olive oil
- 1 pkg. Stove top Stuffing or 3 cups prepared stuffing
- 1 can Cream of Mushroom Soup
- 1 cup sour cream
- 1/4 cup cooking sherry white wine or chicken broth
- salt and pepper
Instructions
- Place chicken in a medium sauce pan with carrots and celery. Bring to boil. Cover and reduce heat to low. Cook for one hour or until chicken is done.
- Saute onion in butter and olive oil until soft
- Remove chicken and shred. Reserve broth for future use or for adding to sauce.
- Chop vegetables and add to onion in skillet. Add chicken to vegetables in skillet and stir to combine. Season with salt and pepper.
- Mix sour cream with soup and liquid. Spread a little sauce in the bottom of a greased 8″ x 8″ baking dish.
- Top with chicken and vegetables. Spread sauce over all.
- Prepare stuffing mix per package directions and place on top of sauce. Cover and refrigerate up to 48 hours.
- Bake at 350 covered for 30 minutes. Uncover and continue baking until hot and bubbling, 15-20 more minutes. Makes 4 large servings
Notes
A crispy green salad with vinaigrette makes a nice complement to this casserole
Happy Early Thanksgiving!
If you need some other Thanksgiving ideas click on the links below
Sweet Potato Gratin combines both sweet potatoes and russet potatoes with Gruyere cheese and cream for a magical holiday dish
Whiskey Carrots are made on the stove top so that frees up your valuable oven space
Twice Baked Sweet Potatoes with Pecans can be made ahead, are easy to serve, and a good choice if you don’t need a big potato casserole
Green Beans Clementine with Lemon and Pecans, a light and refreshing side dish, can also be made ahead, and is served at room temperature requiring no last minute attention
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